Victoria's golden pineapple cake
99% fat-free plain yoghurt
White self-raising flour
½ cup(s), (75g)
Bicarbonate of soda
Dry rolled oats
½ cup(s), (45g)
¼ cup(s), (55g)
Shredded or desiccated coconut
⅓ cup(s), (25g)
Canned pineapple in natural juice, drained
440 g, crushed variety
99% fat-free plain natural yoghurt
⅓ cup(s), extra, to serve
- Preheat oven to 160°C. Lightly spray a 10cm x 20cm (base measurement) loaf tin with oil and line with baking paper.
- Whisk egg and yoghurt in a large bowl until smooth. Sift in flour, bicarbonate of soda and cinnamon. Stir in oats, sugar, coconut and drained pineapple.
- Spoon mixture into prepared tin. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in tin for 5 minutes before transferring to a wire rack to cool. Slice and serve with a dollop of yoghurt.